CRANBERRY, SAUSAGE AND BRIOCHE STUFFING
Provided by Suzanne Hamlin
Categories casseroles, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Slice brioche or hallah into half-inch cubes. In large bowl, mix the cubes with diced apples and dried cranberries.
- In medium-size skillet over medium heat, saute sausage until cooked through, breaking with a fork as it cooks. Add sausage and fat to bread mix, along with minced sage leaves. (If cooking in advance, cover and refrigerate overnight.)
- When ready to cook, preheat oven to 350 degrees. Moisten brioche and sausage mixture with chicken stock. Season with salt and pepper.
- Transfer to greased 9-inch-by-12-inch shallow casserole. Cover with foil and bake on middle level of oven for 30 minutes. Uncover, and cook for another 15 minutes, until stuffing puffs up and begins to brown.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 11 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 682 milligrams, Sugar 15 grams, TransFat 0 grams
BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING
Provided by Food Network
Yield Stuffing for a 10 to 12 Pound
Number Of Ingredients 11
Steps:
- In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve.
- In a medium skillet, melt 3 tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples.
- Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist.
- Season with salt and pepper.
SAUSAGE BRIOCHE DRESSING
Provided by Claire Robinson
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl.
- In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippings and cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl. Stir in the stock and sage and mix until the brioche absorbs most of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes.
MOM'S SAUSAGE AND CRANBERRY STUFFING
Freshly toasted Italian bread crumbs, two incredibly rich sausages, and so unbelievably moist, it will surely impress your guests for the big feast this year!
Provided by Culinary Envy
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h10m
Yield 20
Number Of Ingredients 19
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
- Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
- Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
- Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
- Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
- Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
- Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 33.1 g, Cholesterol 57.6 mg, Fat 15.2 g, Fiber 2.2 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 887.5 mg, Sugar 4.4 g
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